Smithey vs. Lodge Cast Iron: Is the Pricier Skillet Better?

Lodge is the best-selling cast iron cookware brand in America. It has been producing skillets in South Pittsburg, Tennessee, since 1896.

Smithey, an up-and-coming brand, has been crafting heirloom-quality cast iron skillets in Charleston, South Carolina, since 2015.

So which brand is better? Are Smithey skillets worth the higher price?

In this comparison of Lodge vs. Smithey, you’ll learn how their cast iron skillets differ in performance, design, weight, price, and more.

After rigorously testing both brands, I provide detailed insights to help you decide which cast iron skillet is best for you.

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Use the links below to navigate the comparison:

• Comparison Chart
• Collections
• Cooking Surface and Seasoning
• Handle
• Helper Handle
• Bottom
• Pour Spout Test
• Performance
• Heat Conduction and Retention
• Price
• Bottom Line: Should You Buy a Lodge or Smithey Cast Iron Skillet?

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Comparison Chart

	Lodge Classic 12 in.	Lodge Chef Collection 12 in.	Smithey No.12
Price	$ (Amazon)	$$ (Amazon)	$$$$$ (Smithey)
Where It’s Made	South Pittsburg, TN	South Pittsburg, TN	Charleston, SC USA
Materials	Cast iron	Cast iron	Cast Iron
Total Diameter (in)	12	12	12
Diameter Flat (in)	10	9.75	10
Wall Height (in)	2.2	1.9	2.3
Weight (lb)	8.1	6.3	7.2
Thickness (mm)	5.3	4.4	3.8
Handle Length (in)	5.0	5.5	5.3
Heat Ring	No	No	Yes
Interior Texture	Rough	Rough	Smooth
Oven Safe Temp	650°F	650°F	Not disclosed
Induction Compatible	Yes	Yes	Yes
Time to Boil Water (m:ss)	3:01	2:43	2:39
Water Temp (10 min)	102°F	100°F	105°F

Collections

Smithey offers two main styles: the “Skillet” and the “Chef Skillet.” The Skillet has straighter walls, making it ideal for frying, roasting, and baking. The Chef Skillet is about a pound lighter and features more curved walls, perfect for sautéing, stir-frying, and flipping eggs.

Smithey skillets are numbered based on their diameter from rim to rim, such as No. 8, No. 10, No. 11, and No. 12.

Lodge has a more extensive product line with three main collections: Classic, Chef Collection, and Blacklock.

The Classic collection is their traditional line, offering a wide range of sizes from 3.5 to 15 inches.

The Chef Collection is similar to Smithey’s Chef Skillets, featuring more sloped walls, a longer handle, and thinner walls (compared to Lodge Classic).

Blacklock is Lodge’s premium collection. It’s lighter and thinner than the Classic collection. For example, the 12-inch Blacklock skillet weighs 5.38 pounds, while the 12-inch Classic skillet weighs 8.1 pounds.

Blacklock skillets also have longer handles designed with a steeper angle to stay cooler, and they undergo triple-seasoning for superior non-stick performance.

One of the most significant differences between Lodge and Smithey is the variety of options. Lodge offers a wide range of sizes across its three collections, so you’ll have no problem finding the perfect skillet for your needs. Since Smithey is a newer and smaller company, its selection is more limited, with sizes ranging from 6 to 14 inches.

Cooking Surface and Seasoning

The texture of the cooking surface is one of the most significant differences between Lodge and Smithey skillets.

Lodge skillets have a slightly rough, pebbly texture. They’re not completely smooth like a stainless steel pan. Lodge claims that this rougher surface holds onto seasoning better, making the skillet more durable and resistant to wear.

Smithey goes the extra step of grinding, polishing, and smoothing the cooking surface after the skillets come out of the mold. They believe a smooth surface prevents food from sticking, making cooking and cleaning easier.

I tested these claims by preheating both skillets and greasing the surface with one teaspoon of oil and one teaspoon of butter before adding one egg. The eggs moved freely and didn’t stick to the Smithey or Lodge Classic skillets.

However, the egg stuck slightly to the Lodge Chef Collection skillet, and I had to nudge it with a spatula to detach it from the surface. Once I got it loose, it moved around smoothly.

While it’s true that eggs glide slightly faster and more freely on Smithey’s smooth surface, the difference is so minimal that it shouldn’t significantly impact your cooking experience. As long as you grease the surface and don’t overheat the pan, food won’t stick to either the Smithey or Lodge skillets.

One minor drawback of Lodge’s rough surface is that tiny paper fibers can get snagged and left behind when you dry the skillet with a paper towel. You can wipe these off, but it’s still annoying.

Lodge skillets come pre-seasoned with a durable, even coating with a dark hue. They use soy-based vegetable oil. In my experience, the seasoning on a Lodge skillet lasts longer than on a Smithey, and you’ll only need to re-season it once or twice a year to maintain its quality.

Smithey skillets also come pre-seasoned, but they use grapeseed oil, which gives the cookware a lighter bronze color.

In addition to the factory seasoning, I seasoned my Smithey skillet three times before using it. But because the smooth surface doesn’t allow the seasoning to adhere as well as it does on Lodge’s rougher texture, the seasoning gets blotchy and wears off when cooking on high heat. It takes months to develop a darker, more durable seasoning.

Handle

Lodge offers three distinct handle designs across their collections, while Smithey has a more basic, uniform design.

Lodge’s Classic handles start thin and get thicker as they extend from the pan. The handle is flat and parallel to the cooking surface, with a long, thin hanging loop. The sides of the handle are rounded for comfort.

Lodge’s Chef Collection handles are curved and angled slightly higher than the Classic handles. They’re also a bit longer (5.5 inches) than Classic’s (5 inches), so you can keep your hand further from the heat.

The Lodge Blacklock handle is designed with a split end that connects to the pan. The space between the two prongs of the split end allows heat from the cooktop to dissipate, preventing the handle from absorbing as much heat.

Smithey’s handles, while comfortable, have a simpler design. The handle on their 12-inch skillet is 5.3 inches long, flat, and features a circular hanging loop. The Smithey logo, a small Valley Quail, is engraved on the side of the handle just before it meets the pan.

Although both brands offer comfortable handles, I prefer Smithey’s design. The handle is wider throughout, and the flat design fits my hand more comfortably than Lodge’s rounded handles.

Helper Handle

The helper handle opposite the main handle is designed to provide extra support and stability when lifting or maneuvering the skillet.

Lodge’s helper handles are consistent across their collections. They all feature a trapezoid shape with a small opening. The word “LODGE” is engraved into the handle, adding a touch of brand recognition. The opening in the handle allows for a secure grip.

Smithey’s helper handle doesn’t have a loop or opening. Instead, it’s a small ledge with three circular holes. While the circles give the skillet a unique and attractive look, they also make it lighter, add texture to prevent your hand from slipping, and provide additional space to hang the pan.

Although I appreciate the aesthetic appeal of Smithey’s helper handle, Lodge’s design is more functional. They’re larger and the generous opening ensures your hand will never slip, even when wearing an oven mitt.

Bottom

Lodge skillets have a flat bottom with the logo engraved in the middle and a subtle rim engraved around the edge.

Smithey skillets have much more information engraved on the bottom. The size of the skillet is prominently displayed, such as “12” for a 12-inch skillet. The Smithey quail logo and the text “SMITHEY IRONWARE COMPANY” are also engraved, along with “USA MADE CHARLESTON SC,” emphasizing the brand’s American craftsmanship.

One notable feature of Smithey skillets is the heat ring around the bottom edge. According to Smithey, this heat ring ensures that the skillet sits perfectly flat on the cooktop, even if there are slight variations in the casting process. The heat ring is ground on a flat surface after casting to prevent wobbling when heated.

Although Lodge skillets don’t have a heat ring, I’ve been using them for years on gas, electric, and induction cooktops without any wobbling or warping issues.

I initially had concerns that Smithey’s heat ring might affect performance, especially on induction cooktops, since the middle of the skillet’s bottom doesn’t directly touch the cooktop surface. However, after lots of testing, I found that the heat ring has no negative impact.

To confirm this, I conducted a simple test by pouring 2 cups of 55°F water into the Smithey No. 12 skillet and the Lodge Classic and Chef Collection 12-inch skillets. I placed each skillet on the same induction burner and set the heat to 464°F.

All three skillets heated up without any issues. In fact, the Smithey skillet boiled the water the fastest in 2 minutes and 40 seconds. The Lodge Classic skillet boiled water in 2 minutes and 53 seconds. The water in the Lodge Chef Collection skillet came to a boil at the 2-minute and 59-second mark.

Despite the slight elevation caused by the heat ring, Smithey skillets heat evenly and efficiently on all cooktop types, including induction.

Pour Spout Test

Another important factor to consider when choosing a cast iron skillet is the design of the pour spouts. Lodge, Smithey, and many other brands feature pour spouts on both sides of the skillet, while some brands like Stargazer and Field Company have flared rims that allow you to pour liquids from any angle.

To test the effectiveness of Lodge and Smithey’s pour spouts, I conducted two tests similar to those in my comprehensive cast iron skillet comparison.

First, I poured 2 cups of water from each skillet into a glass to see which one could pour the most accurately without spilling. When I tipped the Lodge Classic skillet, some water spilled and dripped down the sides, as the pour spouts are relatively small.

The Lodge Chef Collection skillet has slightly larger pour spouts, but the water still spilled around the spouts.

Smithey has much larger and deeper pour spouts than Lodge. During the test, the initial rush of water caused some spilling, but as the skillet emptied and I poured more slowly, the water flowed more precisely. The deeper pour spouts on the Smithey skillet allowed for more accurate pouring once the initial rush of liquid passed.

In the second test, I used fat from ground beef instead of water to see which design resulted in the least dripping. Smithey and both Lodge skillets performed well with minimal dripping.

Performance

I’ve been cooking with Lodge for years and Smithey for several months, and they both perform as you’d expect high-quality cast iron to.

Both skillets heat up slowly but maintain a consistent temperature once preheated. Both provide incredible heat retention, which makes them the ideal skillets for steak, burgers, chicken, pork, salmon, and shrimp.

I also love using these skillets for baking because they maintain a consistent temperature. Whether making pizza, bread, or my favorite, cornbread, these skillets deliver a crispy, golden-brown crust on the bottom.

Another thing I appreciate about both my Lodge and Smithey skillets is that food doesn’t stick to the surface. As long as I’ve greased the skillet properly, I can cook eggs, pancakes, fish, and other delicate foods without issues.

There’s a lot of debate about smooth versus rough cast iron surfaces. But in my experience, the difference is minimal. Sure, the smoothness of my Smithey skillet feels nice to the touch, but when it comes down to it, both Lodge and Smithey can cook an egg without sticking.

If I had to give an advantage to one brand over the other, Lodge’s larger helper handles make it a bit easier to maneuver the skillet, especially when I’m wearing oven mitts. But Smithey’s pour spouts are slightly deeper, which helps direct liquid more precisely when I’m pouring.

At the end of the day, though, most cast iron brands, including Lodge and Smithey, excel at searing, baking, and frying. They’re all just a hunk of iron molded into slightly different shapes, so don’t expect wildly different results from one brand to the next.

Heat Conduction and Retention

In addition to my real-world testing in the kitchen, I conducted two controlled experiments with both Lodge and Smithey skillets to see which conducts and retains heat better.

Before I share the details of these tests, it’s important to know that when it comes to cast iron, heat retention is more important than heat conduction.

While all cast iron skillets take some time to heat up, you mainly use them because they stay piping hot when you place cold ingredients like steak, burgers, or chicken in the pan. This heat retention ensures even searing without significant heat loss. Thinner aluminum and stainless steel pans respond to temperature changes faster, but no cookware retains heat like cast iron.

That said, the first part of the test measures heat conduction. I poured two cups of cold (55°F) water into the Lodge Classic, Lodge Chef Collection, and Smithey No. 12 skillets. One by one, I placed them on the same electric burner and turned the heat to high.

The Smithey No. 12 skillet heated up the fastest, with the water coming to a full boil after 2 minutes and 39 seconds. The Lodge Chef Collection skillet came in second, boiling the water at the 2-minute and 43-second mark. The Lodge Classic skillet heated the slowest, with the water starting to boil after 3 minutes and 1 second.

After boiling the water, I removed each skillet from the heat and set it aside to cool. After 10 minutes, the water in the Smithey No. 12 skillet was 105°F, the water in the Lodge Classic skillet was 102°F, and the water in the Lodge Chef Collection skillet was 100°F.

The average heat retention score of the many cast iron skillets I’ve tested is around 100°F. So, the Lodge Chef Collection skillet’s heat retention is on par with most brands, Lodge Classic is slightly above average, and Smithey is well above average.

I conduct these tests with every cast iron skillet I review. Here are the results:

Cast Iron Skillet	Time to Boil (m:ss)	Water Temp (10 min)
Lodge Classic	3:01	102°F
Lodge Chef Collection	2:43	100°F
Smithey No.12	2:39	105°F
Field Company No. 10	1:54	95°F
Calphalon	2:48	100°F

Price

One of the most significant differences between Lodge and Smithey is their price. Despite Lodge’s long history and the fact that every skillet is made in South Pittsburg, Tennessee, the company offers some of the most affordable cast iron cookware on the market.

Lodge’s 12-inch skillets from all three collections—Classic, Chef, and Blacklock—are priced well under $100. The Classic is the most affordable, followed by the Chef Collection, and the Blacklock is their most premium and expensive line. Even Lodge’s most expensive 12-inch skillet is considerably less expensive than Smithey’s.

For example, the Smithey No. 12 skillet costs more than twice as much as the Lodge Blacklock 12-inch skillet.

One of the main reasons Lodge can keep their prices low is their scale. Founded in 1896, Lodge has become one of the best-selling cast iron brands in the United States. Their large-scale manufacturing process allows them to produce each skillet at a lower cost than small-batch producers like Smithey.

Additionally, Lodge doesn’t smooth the cooking surface of its skillets, which helps reduce its production costs. Smithey, on the other hand, takes the extra step of machining and polishing the cooking surface of its skillets, contributing to its higher price point.

To compare current prices and find the best deals on Lodge and Smithey skillets in all sizes, check out Lodge on Amazon and visit Smithey.com to explore Smithey’s lineup.

Bottom Line: Should You Buy a Lodge or Smithey Cast Iron Skillet?

So after all that, which brand should you buy? If price is not a factor, Smithey is the clear winner.

In my guide to the best cast iron skillets, I named Smithey the best overall. Its ultra-smooth interior, superior heat retention, comfortable handle, and subtle design elements (like the three holes in the helper handle) make it stand out from the competition. The larger and deeper pour spouts also allow for more precise pouring when you pour slowly.

While Lodge skillets are more affordable and offer unbeatable value, Smithey’s premium features and craftsmanship justify the higher price point, especially when you consider cast iron cookware can last a lifetime.

If you’re on a budget or prefer a rougher surface that holds onto seasoning better, Lodge is still an excellent choice. However, if you’re looking for the best possible performance and design, and price is not a concern, Smithey is the way to go.

Check the current prices, read reviews, and learn more about Smithey at Smithey.com and Lodge on Amazon.